Chutneys and preserves is a good way to consume the food produce as it enables us to have the particular food even when it is not in the season and it also prevents wastage of the excess production.Preservation is a common practice in all communities from different parts of the world from preserving fruits and vegetables to non vegetarian foods as well.In Indian households lots of spicy pickles and chutneys are prepared and almost no meal is complete without having these accompaniments.Each household has its own way of pickling the same food making it unique in its own way.I below share with you three very easy to make chutneys and preserve that needs no fancy equipments and techniques and yet have long shelf life.
1.Sweet & Spicy Kairi (Raw Mango)Chutney
- 1 kg raw mangoes
- 800-900 gm jaggery
- 1 tsp black salt
- 1 tsp roasted cumin powder
- 1/2-1 tsp red chili powder
- 1/2 tsp nigella seeds(kalongi)
- 1-2 whole red chilies broken into 2 pieces each
- 1 -2 tbsp oil for tempering(tadka)
- 1 cup water
- Peel the raw mangoes and dice them.
- Cook the diced mangoes in 1 cup water on a low heat till they are soft and tender.
- Crush the jaggery and add to the cooked mangoes.Keep the heat low.The jaggery will melt and form a syrupy consistency.
- Cook the mixture mixing in between and squishing the mangoes till it turns into a sauce like consistency.Switch off the flame and mix in black salt ,cumin powder and chili powder.
- Heat oil in a pan.Add whole red chilies and nigella seeds.Pour the Tempering over the chutney and mix it well.
- Once it has cooled down,store it in a sterilized glass container in the refrigerator.
- Serve it along with pooris and parathas or as a dip with an appetizer and can also be used on Indian street food chaat.
- In the refrigerator it can be stored for good about an year or till the time it finishes off.
- The amount of jaggery can be reduced as per taste .
- If it becomes thick over a period of time in the refrigerator ,it can be diluted with hot water before serving.
- 400 gm fresh strawberries
- 1/2 cup granulated sugar
- 2 tbsp white vinegar
- Wash and wipe the extra moisture from the strawberries with the help of a kitchen towel.
- Roughly chop them and cook in a pan along with sugar and vinegar together.Keep the heat low.Initially the mixture will become watery but as it is cooked it will achieve a thick consistency.Cook till it achieves jam like spreadable consistency but not too dry otherwise on cooling it will turn into a thick lump.
- Once cool ,store it in a sterilized glass container inside the refrigerator.
- It is ready to used as a spread on toast or can even be incorporated into cakes and gateaux milk shakes and flavouring the yogurts as well.
- I insist on storing it in a refrigerator as I have experienced it my self it stays good for a year without getting spoiled and no alteration in taste occurs.
- 200 gm Tamarind(ripe)
- 250 gm jaggery
- 1/2 tsp black salt
- 1/2 tsp roasted cumin powder
- Red chili powder as per taste
- wash and soak the tamarind in 2-3 cups of warm water for about 2 hours or till it becomes soft.
- Mash it with both hands separating the seeds and the pulp.Pass it through the sieve to remove the seeds and peels.
- Take a sauce pan.Pour the tamarind pulp in it.Add the jaggery and cook it on low flame till the jaggery melts and then cook on medium flame till the mixture coats the back of the spoon or achieves saucy consistency.Switch of the flame and season it with the spices.
- Store it in the glass container an in the fridge.
- Before serving if you find it thick take the quantity required and dilute it with hot water.This stays well in the fridge for more then a year .
- It is usually a chaat accompaniment but can be serve as a dip too.
- The amount of the jaggery can be altered as per the sweetness or the tanginess required.
HAPPY COOKING TO ALL …………………………………………TILL I AM BACK WITH A NEW RECIPE.